Oh yes…yes yes yes. I LOVE Beef Stroganoff! I haven’t figured out what to eat it over, but by itself, it sure is goooooood. My husband and son ate the leftovers this morning (I tried not to show my contempt when I saw that they were eating the rest of it because it’s MINE). IF you want a thicker sauce, use 1/2 cup heavy whipping cream and 1/4 cup sour cream. If you like a semi-thick sauce, use 1/4 cup heavy whipping cream and 1/2 cup sour cream. This is a great trick for thickening sauces because once you’re simmering the heavy whipping cream, it will get to a point where it just gets thicker and thicker. No flour or other thickening agents necessary! I am just providing the sauce recipe because I haven’t found a low carb meatball recipe that’s just right. It would be amazing with strips of beef or chicken though. It really was soooooo good!
I tried this over cauliflower rice, and it was “good”, but I actually liked it better just eating it plain.
- 1 Tbsp Kerrygold butter
- 2 cups sliced mushrooms (more if you really love them)
- 1 clove chopped garlic
- 1 1/4 cup chopped onion
- 1 1/2 cups beef broth
- 1/2 cup heavy whipping cream (1/4 cup if you don’t want it quite as thick)
- 1/4 cup sour cream (1/2 cup if you don’t want it quite as thick)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Melt butter over medium-high heat, and cook the mushrooms. About 8-10 minutes, stirring occasionally. Remove to a bowl. Add garlic and onion and cook for 3-4 minutes. Add beef broth, heavy whipping cream, and sour cream, salt, and pepper. Bring to a boil and then reduce heat to a low boil, stirring often. Add mushrooms back in and cook for 20 more minutes or until desired thickness is reached (stirring often).